> Snickers Ice Cream Bars and Bites (vegan, raw)

Snickers Ice Cream Bars and Bites (vegan, raw)


I am so excited to share these awesome little bites of Snickers goodness with you, my friends! I mean, FROZEN… SNICKERS… BITES….

Three ingredient raw chocolate encapsulates gooey homemade date caramel, peanuts, and a cool, frozen, (n)ice cream center. These cold candy bar bites are easy to put together. I can attest to this fact as I have made them three times now.

You do not need any special equipment to make these, no food processor, blender, or any other gadget. These can be made with dairy-free dark chocolate bars or by mixing up the 3-ingredient chocolate. The date caramel can be mixed in a food processor or by hand. They can be bars or bite-sized truffles.

Frozen Snickers Nice Cream Bites Recipe


  • 2 large bananas, peeled
  • 1 recipe of my Best Date Caramel Ever (see instructions below if you do not have a food processor) you’ll need 15 soft medjool dates, almond butter, coconut oil, salt, and vanilla extract
  • 1/3 cup roasted peanuts, crushed or jungle peanuts (if you want them to be 100% raw go for the jungle peanuts)
  • 2 – 3.5 oz bars of dairy free dark chocolate, or 1/2 cup melted coconut oil + 1/2 cup cacao powder + 1/4 cup coconut nectar or maple syrup (use this option for raw bites)
  • large cookie sheet lined with parchment paper


  1. Make your caramel. Either follow the instructions for my Date Caramel using a food processor, or if you making by hand, place 15 pitted dates in a bowl and cover with hot water (I boil mine in the kettle). Let soften for about 3 min. Drain the water very well, and return dates to the bowl. Add 1 tbsp runny almond butter, 1 tsp vanilla, pinch of salt and 1 tbsp of coconut oil (optional – you can leave this out but it does add a buttery flavor). Now use a sturdy fork and mash, mash, mash away. Use your muscles! It works! Set your caramel aside.
  2. Prep your nanners. You can either slice them into thick rounds for bites, or make 2 inch rectangles by slicing a thin strip along the top and bottom for “bars.” Place the thick slices or rectangles on a cookie sheet lined with parchment paper.
  3. Add a teaspoon dollop of caramel to each banana, and sprinkle crushed peanuts on top. Press down gently so they stick in the caramel. Now place the pan in the freezer for about an hour.
  4. Melt/make your chocolate. Melt the dark chocolate bars using a double boiler (I put a small pot inside a larger pot with 3 inches of water and heat over medium heat). Pour the chocolate into a deep glass bowl. Or make your raw chocolate by gently melting the coconut oil and adding cacao and raw coconut nectar, whisking until smooth. Pour into a deep bowl.
  5. Take out your now frozen banana caramel bites and either dunk them in the chocolate syrup, and roll them around to coat evenly, or just dunk the bottom half and drizzle chocolate on top. Put them back on the parchment paper and pop into the freezer and store there until ready to eat. You can repeat the dunking process after 10 minutes if you want a thicker chocolate shell.